Fall/Winter Weather Classic - Mustache Ride Red Chili

Prep Time: 1 Hour | Cook Time: 2 Hours | Total Time: 3 Hours

Feeds 8

Ingredients:

Roughly 3-4 Tbsp. of Mustache Ride (About half of our standard 5.5 oz. bottle)

2 Lbs. of Ground Beef

1 Lb. of Ground Pork

8 Cups Beef Bone Broth

1 15.5oz Can of Pinto Beans

1 15.5 oz Can of Red Kidney Beans

1 15.5 oz Can of Diced Tomatoes 

4 Dried/Smoked Ancho Chili’s

4 Dried/Smoked Guajillo OR Chipotle OR New Mexico Chili’s (Any one of these will work)

3 Dried/Smoked Arbol Chili’s (1 for very low-level spice, 3 for medium spice, 5-6 if you can handle the spice)

1 Hatch Chili Pepper

1 Poblano Chili Pepper

1 Red Bell Pepper

1 Sweet Onion

1 Garlic Knot (Or 1 clove of elephant garlic if you can find it)

1 Tbsp. All-Purpose Flour

2 Tbsp. Unsalted Butter

Salt to Taste

Top with Sour Cream, Cheese, and Green Onion

Directions:

Chili Paste:

1. Chop off stems of dried chili peppers using kitchen scissors and remove all seeds and ribs of the pepper.

2. In a medium size pot, bring 2 cups of bone broth or water to a boil. Add dried chili peppers. Bring back to a boil and then let simmer for at least 10-15 minutes or until chili peppers are tender.

3. Add chili peppers to a food processor with 1 Tbsp of the liquid they were boiled in. Blend, adding a tsp of liquid as needed until you have a thick consistency of a paste

4. This should yield about 6-8 Tbsp of paste.

Chili:

1. Dice all of your hatch, poblano, and red peppers along with your sweet onion into similar sizes and set aside. Mince your garlic finely.

2. In a large pot, brown all of your meat. Make sure the outsides are browned and not quite cooked through before removing from pot. When removing from pot, separate the rendered out fat from the meat.

3. Add about a Tbsp of the fat and 2 Tbsp of butter back into the pan. Once pan is hot and butter is melted, add in your diced peppers and onions. Cook for a few minutes while stirring occasionally. We only want them to sweat a little bit.

4. Add in garlic and stir until fragrant.

5. Add your flour to make a roux, be sure to stir around

6. Once roux has formed, add 1 Tbsp of chili paste, 1 thick layer of Mustache Ride, and a few pinches of salt. Stir until your spices and paste are evenly coating your peppers, onions, and garlic.

7. Once your first addition of spices has gone in, add your meat back to the pot. Mix around and then do the same again. Add 1 Tbsp of chili paste along with a thick layer of Mustache Ride, and a few pinches of salt. Mix until evenly distributed.

8. Once your meat, peppers, and veggies are mixed well. Add 6 cups of beef broth. Bring this to a boil and then back down to a simmer and cover it up, leaving the lid cracked a little bit to let a little bit of liquid evaporate. We will leave this simmering for 1.5 hours to let those flavors get to know each other, stirring occasionally to make sure the bottom doesn’t burn. However, spice this every 10-15 minutes with 1 Tbsp of chili paste, a thick layer of Mustache Ride, and a pinch of salt, until we’ve gone through all of the chili paste, about half of a 5.5 oz bottle of Mustache Ride, and it’s salted to your liking. Be sure to stir thoroughly each time to ensure the spices are distributed evenly.

9. After 30 minutes of simmering, add your can of diced tomatoes, juices and all.

10. Let simmer for another hour while adding your spices as mentioned in #8 above. Be sure to take a small taste sample of the broth BEFORE adding your spices each time to test your salt levels. Feel free to stop adding the salt at any time if it’s salty enough.

11. When there are about 15 minutes left in the cook, drain your cans of beans and add to the chili. Stir them in thoroughly.

12. Give one last stir before plating. Add optional toppings such as sour cream, your choice of cheese, and green onions and ENJOY!